French Fries Recipe

Time1h 15m

Serves4

Make French Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peel and cut
Peel the russet potatoes. Trim the ends and cut each potato into 1/4- to 3/8-inch (6–9 mm) sticks for classic fries. Aim for uniform thickness so they cook evenly.
2
Rinse and soak
Place the cut potatoes in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover with cold water (about 1 liter) and refrigerate or sit for at least 30 minutes, up to 2 hours. This removes more starch and helps achieve crispness.
3
Ice bath
After soaking, drain and transfer potatoes to a bowl of cold water with 1 cup of ice to stop any warming and keep them firm. Drain and pat completely dry with clean kitchen towels or paper towels just before frying. Proper dryness prevents oil splatter and improves crisping.

4
Heat oil for blanching
Pour about 3 cups of oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Heat the oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until small bubbles rise slowly from a wooden spoon placed in the oil.
5
Blanch the fries
Working in batches so you don't overcrowd, add a single layer of dried potato sticks to the 300°F oil. Cook for 4–6 minutes, stirring gently once or twice, until the potatoes are softened and pale (not brown). Remove with a slotted spoon or spider and transfer to a wire rack set over a sheet pan or paper towels. Sprinkle the par-cooked fries lightly with 1 teaspoon salt while warm.
6
Cool
Let the blanched fries cool to room temperature (about 15–20 minutes). For best results, you can refrigerate them on a tray for 20–30 minutes to firm them further before the final fry.

7
Heat oil for crisping
Increase the oil temperature to 375°F (190°C). Use a thermometer to confirm. If using a different pot, make sure oil quantity is sufficient to fully submerge a batch of fries without overflowing.
8
Crisp the fries
Working in batches, lower the cooled, par-cooked fries into the 375°F oil. Fry until golden brown and crisp, about 2–4 minutes per batch. Stir gently to prevent sticking and to promote even browning. Remove with a spider or slotted spoon and transfer to a wire rack or paper towels to drain briefly.
9
Season and serve
While still hot, toss or sprinkle the fries with the remaining 1 tablespoon fine sea salt and 1 teaspoon freshly ground black pepper. If using, sprinkle 2 tablespoons chopped parsley for a fresh finish. Serve immediately for best texture.
10
Safety and tips
Do not crowd the fryer—crowding lowers oil temperature and yields soggy fries. Keep a splatter guard or cover nearby. Let oil cool before disposing or storing. Reheat leftover fries in a hot oven (425°F / 220°C) on a rack for 6–8 minutes to re-crisp.